• Soak the kidney beans overnight or at least for 2 hours in hot water
  Add  the Onions,Tomatoes,Ginger and Garlic in a high speed blender and make a puree.
• 
  Press the SAUTE button.When HOT , add oil , cumin seeds,Bay leaf .Add the onion + tomatoes ginger and garlic puree  and saute for 5 -6 minutes .
• 
  Add in the salt, rajma masala, red chili powder ,turmeric powder and give it a stir.
• 
  Add the soaked kidney beans and water.
  Switch off the SAUTE setting , Close the lid, Select PRESSURE COOK/MANUAL on HIGH,Set the timer for 30 minutes,Pressure Valve at SEALING.
• 
   Quick release the pressure
  Open the lid. Add in the fenugreek leaves and garnish with cilantro leaves
  Serve with basmati rice.
  
   
  If cooking with precooked Rajma or Canned Red kidney Beans
  If using pre cooked kidney beans or canned  in this rajma recipe, cook for just 5 minutes on high pressure and reduce the water to 1 cup . You can do a POT in POT method and cook white rice together.
• 
  No soak Rajma
  If you forgot to soak the kidney beans  you can still make it . It will take about 1:10 minutes to cook on high pressure. You will also have to add more water as soaked beans absorb some water. I would suggest 3 cups water for 1 cup of beans Ratio.

How to make Rajma on a Stovetop Pressure Cooker?

• Follow the same steps as above. Just cook the rajma on stovetop pressure cooker for 2-3 whistles on high heat, then set the heat to medium and cook for another 15-20 minutes.